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Journal of Dairy Science Vol. 68 No. 1 32-36
© 1985 by American Dairy Science Association ®
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Instrument for Measuring Milk Coagulation in Cheese Vats1

G. H. Richardson and L. M. Okigbo

Department of Nutrition and Food Sciences

J. D. Thorpe

Department of Civil and Environmental Engineering, Utah State University, Logan 84322

ABSTRACT

A rugged and sensitive instrument measured properties of milk coagulation during cheese manufacture. The instrument consisted of a probe made from a stainless steel rod, 20 cm long and .62 cm in diameter, attached perpendicularly to a 15 cm diameter, stainless steel disc. The probe was attached to a stainless steel line, an adjustment reel, and the end of a cantilever bar. A strain gauge, mounted on the cantilever bar, measured the resistance of the milk to movement of the probe. Forces on the probe varied with standing-wave motion of milk, coagulation, curd firming, curd syneresis, and clean-in-place operations. The curd adhered to the disc as continuous measurements were made, even in direct-acid cottage cheese curd. The instrument was applied successfully to Swiss, Cheddar, and cottage cheese manufacturing processes in both open and closed cheese vats. Curd strength at cutting varied three to four times in commercial operations. The instrument provided continuous curd firmness measures. A 1O-cm diameter disc was preferred in 8-liter containers where proximity of side wall prevented adequate force dispersion from the 15-cm disc. A 5-cm diameter disc detected coagulation of ultrafiltered milk retentate.

FOOTNOTES

1 Contribution number 2911 of the Utah Agricultural Experiment Station. Approved by the Director.






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Copyright © 1985 by the American Dairy Science Association ®.